ISOLATED SOY PROTEIN (ISP) Organic Sugar Free Dairy Free

FOR MEAT PROCESSING ONLY

1. Soy protein plays an important role in meat products

Because soy protein has the functional properties of protein, it is widely used in food processing. In recent years, with the development of social productivity, people’s living standards have been improved, the consumption of meat products has reached an unprecedented height, and various meat products have also entered the market in accordance with the needs of consumers. Soy protein has been paid more and more attention by the meat processing industry due to its important functional properties in meat processing. The following characteristics of soy protein are mainly used in meat processing.

1) A cost-effective protein source with enhanced nutrition

Soy protein has been widely used in meat products because of its low price and good protein quality. Adding soy protein to enema, ham and other products can not only increase the protein content, but also improve the ratio of protein to make protein The nutrition is more comprehensive and reasonable.

2) Seasoning effect in meat products

Soy protein contains a small amount of fatty acids and carbohydrates, which will produce a unique bean aroma after heating, and meat products; sometimes raw meat (such as fish) or auxiliary materials and some unpleasantness caused by processing techniques (such as sterilization) Odor may arouse consumer disgust. The unique aroma of soy protein has a masking effect on the above smell, so soy protein has a certain flavoring effect on meat products.

3) Soy protein can improve the structure of meat products

Soy protein has good gel properties and bonding properties, which can be used to improve the structure of the product, enhance the elasticity and hardness of the product by adding soy protein in the processing of meat products, and make the structure of the product compact and taste better. , The sensuality is stronger.

4) Utilize the emulsifying properties of soy protein to solve the problem of water and oil in meat products

Water and oil are one of the most common problems in the processing, production and storage of meat products. The use of soy protein has the characteristics of both hydrophilic and lipophilic groups, and has a good affinity for water and oil, and can absorb Water and oil form a relatively stable network structure, so that the water and oil in the meat products will not be freed, and no water and oil will be emitted during the process of processing and storage.